German Cabbage and Kielbasa Soup--before!
German Cabbage and Kielbasa Soup–before!

I stole this recipe from my step-dad, Dennis. He has become quite the master in the kitchen.  He shared this recipe with me that came from one of his pressure-cooker cook books, but I made it on the stove.  This is so easy and so comforting and delicious.


Ingredients:

2 tbsp butter or margarine (I use unsalted real butter)

1 yellow onion sliced into 1/6 in rings

1 1/2 tsp minced garlic

4 C sliced cabbage (about half a head)

2 C red potatoes cut into 1/2 in cubes with skin ON

8 oz smoked kielbasa sausage, sliced into thick discs, then cubed (I will use the turkey kielbasa if I want it to be a little “healthier”)

2 tsp chicken base mixed into 2 C water

2 C veggie broth

1 tbsp white vinegar

1 tbsp dried parsley

1 bay leaf (DON’T FORGET THIS)

1 tsp celery salt

1 tsp sugar

1/4 tsp ground black pepper

Steps:

  1. In a large Stock Pot, cook onions  and minced garlic until onions begin to brown.
  2. Add the remaining ingredients to the pot and stir. Put lid on and bring to boil.
  3. Reduce heat to medium to medium low and continue to cook covered for about an hour.  I like to cook until the cabbage is very tender and the potatoes are cooked and soft.

Makes 4 servings (2 ladles per serving)

Cabbage and Kielbasa soup after cooking
Cabbage and Kielbasa soup after cooking

Tips:

I forgot the bay leaf one time.  NEVER again. It adds so much flavor to the soup. My palette cried a bit with every bite. It was still good, but not the same. It was like having hot cocoa made with water and not milk. Just not the same.

Also, kielbasa is sold by the pound. So, why not just make a double batch and freeze half of it or eat on this soup all week?

When you try this, tell me how you love it!!

xo Danna